Is it possible to have a malolactic ferment in beer? I thought my beer was
done fermenting even though it had been a slow and with minor activity. It
took over three weeks in my cool (65-+) basement and showed no change in
the s.g. for several days. I brought it upstairs to bottle and noticed
slight effervescence. I didn't bottle that day and have been waiting for
the tiny bubbles to stop for over a week now. When I first brought it up
to bottle it looked great and tasted and smelled fine but actually produced
some foam (head) when I emptied my wine thief into my hydrometer tube.